Instant Pot Chicken Bone Broth
Rich, golden chicken bone broth made from a leftover roast chicken or raw chicken bones. The bones are roasted until browned, then pressure cooked with vegetables, fresh herbs, garlic, and turmeric for a broth that sets up like jelly in the fridge.
Servings: 6 cups
Calories: 45kcal
Equipment
- Rimmed baking sheet
- 6 quart Instant Pot or other electric pressure cooker
- Fine-mesh strainer
- Large heatproof bowl
- Kitchen towel
- Wide mouth glass jars
Ingredients
Bones
- 1 leftover roast chicken carcass with skin and pan drippings or 907g raw chicken bones (2 pounds)
- Giblets from the chicken optional
Vegetables and Aromatics
- 122 g carrots for the broth about 2 medium or 1 large, cut into chunks
- 80 g celery for the broth about 2 stalks, cut into chunks
- 55 g onion for the broth about ½ medium, skin on
- 9 g garlic for the broth about 3 cloves, crushed
- 8.5 g whole black peppercorns for the broth 1 tbsp
- 2 sprigs fresh rosemary for the broth 1 tbsp dried
- 2 sprigs fresh thyme for the broth 1 tsp dried
- 15 g fresh parsley for the broth ¼ cup fresh packed or 1 tbsp dried
- 2 bay leaves for the broth
- 1 piece fresh turmeric root for the broth about 2 inches long and ½ inch thick, halved, or 0.8g ground turmeric (¼ tsp dried, ground)
- 15 g to 30g apple cider vinegar for the broth optional (1 to 2 tbsp)
To Finish
- 1420-1890 g Water (6-8 cups, just enough to cover the bones by about an inch. Do not go above the max fill line)
- Salt to taste added at the end
Instructions
- Spread the chicken bones and giblets on a rimmed baking sheet and place them in a cold oven. Set the oven to 425°F.
- For raw bones, roast until deeply browned and caramelized all over. For bones from a roast chicken, this step is optional, so roast just until crisp and lightly browned or skip it. Go by color rather than time. The bones and giblets do not need to cook through.
- Transfer the roasted bones, giblets, and any browned bits from the pan into the Instant Pot. If using a roast chicken, add the skin and pan drippings, and discard the herbs, garlic, and orange from the cavity.
- Add the carrots, celery, onion, garlic, peppercorns, rosemary, thyme, parsley, bay leaves, turmeric, and apple cider vinegar if using.
- Pour in cold water up to cover the bones by about an inch. Do not fill past the max fill line.
- Lock the lid, set the valve to sealing, and cook on high pressure for 90 minutes.
- When the cycle finishes, let the pot sit for 10 to 15 minutes. Drape a kitchen towel over the valve, keep your hands and face clear of the steam, and release the remaining pressure.
- Carefully remove the lid, the liquid will be very hot.
- Strain the broth through a fine mesh strainer into a large heatproof bowl or directly into jars. Discard the bones, vegetables, and herbs.
- Let the broth cool, then refrigerate overnight. Lift off as much of the hardened fat from the top as you like.
- Taste the broth and season with salt as needed before using or storing.
Notes
Making a Double Batch
If you roasted two chickens, put both carcasses in a 6 quart Instant Pot, double the vegetables and herbs, and fill with water to the max fill line. A double batch makes about 8 to 12 cups.
Releasing the Pressure
A full pot of broth can sputter from the valve when you release the pressure. Letting it rest for a few minutes first and covering the valve with a towel keeps the steam and broth from spraying.
Using Roast Chicken Bones
The carcass, skin, and pan drippings all go in. Throw away the herbs, garlic, and orange from the cavity, since they have given up most of their flavor after hours in the oven, and fresh herbs give the broth a cleaner, brighter flavor.
Giblets
Use whatever came wrapped with your chicken, or leave them out. Some people skip the liver, since it can make the broth taste a little bitter and look cloudy.
Apple Cider Vinegar
Vinegar is optional. It helps draw more minerals like calcium and magnesium out of the bones, though it does not change the amount of collagen in the finished broth.
Salt at the End
Bones from a brined or seasoned chicken are already salty, so always taste the finished broth before adding any salt.
If It Does Not Gel
Broth only sets once it is completely cold. If it stays loose after a night in the refrigerator, it is still full of flavor. Next time, add more wings, backs, necks, or feet and use a little less water.
Storage
Refrigerate in airtight glass jars for 3 to 4 days, or freeze for 2 to 3 months for the best quality. To freeze in glass, use wide mouth jars, leave at least 1 inch of space at the top, and chill the broth completely before freezing. Thaw overnight in the refrigerator.
